As I had shared with you in one of the previous recipes, Biryani, is a mixed rice dish with spices, rice and meat or vegetables. According to the information available on the internet, it must have originated in South Asia. Though the word 'Biryani' has been derived from Persian language, it must have been brought to India by the Mughals and the Arab traders.
This particular recipe is from Iran, that my hubby had mailed me when he was in the Middle East. I have made quite a few changes to it....
Ingredients:
For the paste :
Almonds : 30 gm
Cashew nuts : 30gm
For the main preparation :
Mutton : 1 1/2 kg
Onions :4, big, finely sliced
Potatoes : 3 big, diced into small cubes
Black cumin seeds[shahijeera] :1 tbsp
Kashmiri red chilli powder : 1 1/2 tbsp
Black pepper corns: 7-8
Ginger garlic paste :2 tbsp
Green chillies : 3, whole
Green cardamom powder : 1 1/2 tsp
Lemon juice : 3 tbsp
Water : 1 cup
Salt to taste
Ghee : 1/2 tbsp+ 1/2 tbsp
Ghee : 4 tbsp, for seasoning
Method :
1. Heat 1/2 tbsp of ghee in a pan and fry the almonds and cashew nuts. Put the fried nuts in a blender and blend to a smooth paste.
2. In a deep bottomed handi or vessel, add the ghee. To this when hot, add the sliced onions and stir fr till golden brown.Place the fried onions on an absorbent paper. Take 3/4 of the fried onions and grind to a paste.
3. Fry the diced potatoes till the sides turn brown. To this add the meat and fry till the meat changes its color. Add the fried onion paste, black cumin seeds, black pepper corns, chilli powder, whole green chillies,cardamom powder and mix well and cook for 4-5 minutes.
4. Now add the ginger garlic paste and lemon juice and cook for 8- 10 minutes stirring occasionally. Add water and cover for 15-20 minutes.
5. In the meantime in another deep bottomed pan, boil the water, add the rice and par boil it. Later strain it and keep it aside.
6. In a heavy bottomed vessel add 1/2 tbsp ghee and swirl it so the bottom is smeared with ghee. Now layer it with half of the 3/4 prepared mutton mix.
7. Top it with half the quantity of rice and spread it well. Layer it with the remaining meat mix and finish it with the rice.
8. Seal lid lid with atta and cook for 10 minutes. Open the lid and see if everything is well cooked. Mix the saffron in a little milk. Make niches in the rice and pour the saffron mixture.
9. Transfer to a big deep tray and garnish with fried onions. Serve hot with raita.
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